We love to feed our tomato obsession with this easy tomato tartine recipe.
One thing we love about traveling outside the United States is the way that most people shop locally for food. Whether we’re in Barcelona ogling the fresh fish or in China drooling over the variety of mushrooms or in Montreal perusing the vast cheese selection, we often comment on how we are so deprived at home with supermarkets filled with non-local food.
However, this year is different. We have fallen into the habit of shopping at our local market, the historic Headhouse Farmer’s Market, every Sunday. We have been enjoying different produce like peaches, cucumbers and long beans. But most of all, we’ve been loving the tomatoes.
Yes, we have a tomato obsession that cannot be abated.
We can’t help ourselves. We keep buying heirloom tomatoes, the uglier the better.
Our favorites are the little multi-colored tomatoes from Happy Cat Farm in nearby Kennett Square. Kennett Square is referred to as the mushroom capital of the world, but apparently it’s also a tomato mecca.
Every time we go to the market, we buy lots of tomatoes. The organically grown tomatoes are not cheap, but sometimes you have to pay for quality.
We’ve even developed our own tomato tartine recipe to enjoy the tomatoes this year. Since it’s summer and we aren’t cooking a lot, it’s a simple, low-calorie dinner with just a handful of ingredients and no oven required.
Tomato Tartine – 2foodtrippers Style
- Locally Grown Tomatoes
- Excellent Locally-Baked Crusty Bread
- Fromage Blanc
- Fresh Basil, Tarragon, or Mint (your choice.)
- Salt – Table & Maldon
- Olive Oil
- Toast two thick slices of the bread.
- While the bread is toasting, chop up tomatoes into bite sized chunks. Place chopped tomatoes in a bowl and salt to taste.
- Spread fromage blanc onto the toasted bread. There is no need to be shy since the fromage blanc is only 15 calories per ounce.
- Evenly spread the tomato chunks.
- Sprinkle with the chosen herb.
- Finish with a drizzle of olive oil and a light sprinkling of Maldon sea salt.
Voila, a colorful, healthy dinner for two.
Every time we start to wonder what we’ll do when tomato season is over, we remind ourselves that it will soon be apple season. It will then be time to feed our honeycrisp apple obsession.
We see an apple tartine in our not-so-distant future…
Now a question. How do you like to eat tomatoes?